Get ready to experience a dessert that's not just gluten-free, but absolutely irresistible! These Black Velvet Whoopie Pies are the ultimate treat that will make you forget all about traditional wheat-based desserts. Imagine biting into a soft, rich chocolate cookie sandwich filled with a creamy, marshmallow-cream cheese filling that melts in your mouth. Whether you're gluten-sensitive, health-conscious, or simply a dessert lover looking for something extraordinary, these whoopie pies are about to become your new obsession!
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 whoopie pies
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup marshmallow fluff
- 1/2 cup cream cheese, softened
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together gluten-free all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded portions of batter onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the whoopie pie cookies are set and slightly springy to the touch.
- Remove from oven and let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat cream cheese and marshmallow fluff together until smooth and creamy.
- Once cookies are completely cool, spread or pipe the filling onto the flat side of half the cookies.
- Sandwich the filled cookies with the remaining unfilled cookies, creating whoopie pies.
- Refrigerate whoopie pies for 30 minutes to allow filling to set before serving. Store in an airtight container in the refrigerator for up to 3 days.
Tips
- Always use a kitchen scale for precise gluten-free flour measurements to ensure the right texture.
- Make sure your butter and eggs are at room temperature for better mixing and a smoother batter.
- Don't overmix the batter - this can lead to tough cookies in gluten-free baking.
- Use a cookie scoop for uniform-sized whoopie pie shells to ensure even baking.
- Let the cookies cool completely before filling to prevent the cream from melting.
- For extra flavor, you can add a pinch of espresso powder to enhance the chocolate taste.
- If the batter seems too thick, add a tablespoon of milk to achieve the right consistency.
- Refrigerating the whoopie pies helps the filling set and enhances the flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 75mg
